The Rainbow's Potato Salad

Recipe by HeatherFeather
READY IN: 45mins




  • Place rinse potatoes into a large stockpot and cover with enough cold water to cover them about an inch.
  • Add about 1 Tbsp coarse sea salt and bring to a boil, then lower heat and cook until fork tender, maybe 10-15 minutes.
  • Drain and rinse and let cool to room temperature, then cover and chill.
  • Once potatoes are nice and cool, peel skins if desired (the Rainbow removes the skins, I like them on),dice them into small chunks and place in a large bowl.
  • Add very, very finely chopped carrots, onions, and green peppers.
  • Add a few grinds of salt and pepper to your your liking, as much or as little as you prefer.
  • Squirt in about 1 Tbsp of mustard, about 1 cup or so mayo (start with a cup, add more if it needs more), and a splash of vinegar.
  • If you like lots of mayo, you will likely need more of all the seasonings too, so please adjust this the way you like it.
  • Stir gently to coat and chill overnight or at least several hours.
  • Taste again before serving, adding more dressing ingredients if needed.